Bright, bold, and packed with zippy Buffalo flavor, these Buffalo Chicken Stuffed Peppers are the answer to dinner on a busy night. Imagine all the things you love about classic Buffalo wings—spicy sauce, creamy tang, melty cheese—wrapped up in a healthy bell pepper boat that bakes in under an hour. This dish is a go-to for hectic weeknights, meal prepping for the days ahead, or simply satisfying your craving for something hearty and comforting with minimal fuss. The flavors deliver a warm, tangy heat that’s complemented by an irresistible cheesy richness, while the peppers soften to a perfect tender-crisp. Fuss-free and deliciously fun!
Why You’ll Love This Recipe
- Quick and Simple: No complicated steps here! With just a handful of everyday ingredients, this recipe comes together in less than an hour—including prep and bake time.
- Full-On Flavor: Creamy Greek yogurt, spicy Buffalo sauce, and a blend of cheeses bring every bite to life. It’s just the right amount of heat and creaminess.
- Healthy Twist: Using bell peppers as a base keeps things light, while Greek yogurt adds a protein punch and creamy texture—skipping the need for heavy dressings.
- Family-Friendly: Easily customizable no matter who’s around the table. It’s big on flavor without being overwhelmingly spicy.
Ingredients You’ll Need
Here’s what makes these Buffalo Chicken Stuffed Peppers a weeknight winner:
- Bell Peppers: Any color you like! Red and green are classic, but orange or yellow work beautifully. Peppers are the edible “bowl” that softens in the oven and balances out the spice.
- Classic Hot Sauce: Frank’s RedHot is the go-to for authentic Buffalo zing, but feel free to swap in your own favorite.
- Unsalted Butter: Brings richness to the sauce and helps everything meld together.
- Kosher Salt, Garlic Powder, Onion Powder: Layers in savory flavor to balance the spice.
- Shredded Cooked Chicken: Leftover, rotisserie, or chicken cooked just for this recipe all work. It’s a wonderful use for meal-prepped chicken!
- Nonfat Plain Greek Yogurt: Creaminess, tang, and extra protein all in one. It takes the place of heavy ranch or mayo.
- Shredded Provolone or Mozzarella Cheese: Melts beautifully for that classic, gooey finish.
- Crumbled Feta or Blue Cheese: For topping—adds a salty, tangy punch that’s a Buffalo classic.
- Green Onions: Fresh, crisp, and perfect for sprinkling on top just before serving.
Tip: Add a splash of water to your baking dish to help gently steam the peppers as they bake—ensuring they get perfectly tender every time.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
The magic of these stuffed peppers is in how easily you can make them your own:
- Vegetarian: Swap the chicken for canned chickpeas or black beans, or use a plant-based chicken alternative.
- Different Cheese Combos: Try sharp cheddar, Monterey Jack, or a little pepper jack for extra kick.
- More Veggies: Stir in some finely chopped spinach, shredded carrots, or even a bit of corn to the filling for extra nutrition and color.
- Ranch or Blue Cheese Drizzle: If you love that classic Buffalo wing pairing, add a drizzle of ranch or blue cheese dressing on top before serving.
- Cilantro or Parsley: Fresh herbs make for a bright finish.
How to Make Buffalo Chicken Stuffed Peppers
Prep the Peppers
Preheat your oven to 375°F. Give your 9×13-inch baking dish a quick spray with nonstick spray. Slice the bell peppers in half lengthwise, carefully remove the seeds and membranes, and arrange the halves, cut side up, in your dish.
Make the Buffalo Chicken
In a saucepan over medium heat, combine the hot sauce, butter, salt, garlic powder, and onion powder. Stir until the butter melts and everything is smooth. Take it off the heat.
Add your cooked, shredded chicken right into the sauce and stir to coat. Then, mix in the Greek yogurt and a portion of your shredded cheese, making sure everything’s creamy and well-combined.
Stuff and Bake
Fill each pepper half generously with the Buffalo chicken filling. Sprinkle the remaining shredded cheese on top. Add a bit of water to barely cover the bottom of your pan—this will help steam the peppers and keep everything juicy.
Bake, uncovered, for 30 to 35 minutes, until peppers are fork-tender and cheese is bubbling and slightly golden.
Serve
Out of the oven, top with crumbled feta or blue cheese and a scattering of fresh green onions. Serve them up hot and enjoy every cheesy, spicy bite!
Pro Tips for Making the Recipe
- Shred Chicken Ahead: Using leftover or rotisserie chicken means this recipe comes together even faster.
- Don’t Skip the Water: Just a splash in the bottom of the pan ensures the peppers steam gently and don’t dry out.
- Cheese Matters: Use a blend for better melt and flavor—or add some blue cheese to the filling for a deeply savory taste.
- Taste Your Buffalo Sauce: If you prefer less heat, pick a milder sauce, or add an extra spoonful of yogurt to smooth things out.
How to Serve
Buffalo Chicken Stuffed Peppers shine just as they are, but you can round out your meal or tailor them to your crowd:
- Top With: A dollop of Greek yogurt (cool and creamy!), extra crumbled cheese, or even a sprinkle of fresh cilantro.
- Pair With: Crisp green salad, celery, and carrot sticks for that true Buffalo wing vibe. They’re also great alongside roasted potato wedges or a light coleslaw.
- For a Party: Cut pepper halves into thirds and serve as hearty appetizers.
Make Ahead and Storage
Storing Leftovers
Keep extra stuffed peppers in an airtight container in the fridge for up to 3 days. They’re just as good (if not better) reheated the next day.
Freezing
Freeze fully baked and cooled stuffed peppers in a single layer. Once frozen, transfer to a resealable bag or container. They’ll keep well for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Warm in the oven at 350°F for 10-15 minutes, or microwave in 1-minute bursts until heated through. Add a splash of water to keep them moist, and always reheat with the cheese side up for the best texture.
FAQs
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Can I use a different protein besides chicken?
Definitely! Shredded cooked turkey, ground chicken or turkey, or even canned tuna will all work. If using ground meat, cook it fully first before adding to the Buffalo sauce.
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Are these stuffed peppers spicy?
They have a mild to moderate spice, depending on the hot sauce you use. For less heat, reduce the hot sauce or add extra Greek yogurt to the filling.
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Can these be made dairy-free?
Absolutely. Swap the Greek yogurt for a dairy-free alternative, use a vegan cheese that melts well, and skip the feta or blue cheese on top—or use a plant-based version.
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How do I keep the peppers from getting soggy?
Avoid overbaking and make sure you only add just enough water to the pan to lightly steam the peppers. They should come out tender but still hold their shape.
Final Thoughts
Buffalo Chicken Stuffed Peppers prove you can have all the bold, craveable flavors of your favorite game-day snack in an easy, nourishing dinner that fits right into your busy routine. They’re weeknight-friendly, totally customizable, and impossible not to love. Give this recipe a try—it’s guaranteed to become a new favorite at your table!
Print
Buffalo Chicken Stuffed Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 pepper halves (about 3 servings) 1x
- Category: Main-course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Buffalo Chicken Stuffed Peppers are a flavorful, healthy, and easy main-course option that features juicy shredded chicken tossed in tangy buffalo sauce, stuffed into tender bell peppers, and topped with cheese. This high-protein, low-carb recipe is perfect for meal prep, busy weeknights, or sharing with friends who love a spicy, cheesy twist on classic stuffed peppers.
Ingredients
For the Peppers
- 3 bell peppers, any colors, halved and seeded
For the Buffalo Chicken Filling
- 2 cups cooked, shredded chicken (from about 2 medium breasts)
- 2/3 cup classic hot sauce (such as Frank’s RedHot)
- 1 tablespoon unsalted butter
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup nonfat plain Greek yogurt, plus more for serving
- 1/4 cup finely chopped green onions
For the Cheese Topping
- 3/4 cup shredded provolone or mozzarella cheese (blend preferred), divided
- 1/2 cup crumbled feta cheese or blue cheese
Instructions
- Prepare the Oven and Baking Dish: Preheat your oven to 375°F (190°C) and lightly coat a 9×13-inch baking dish with nonstick spray.
- Prepare the Bell Peppers: Slice the bell peppers in half from top to bottom. Remove the seeds and membranes, then arrange the bell pepper halves cut side up in the prepared baking dish.
- Make Buffalo Sauce: In a medium saucepan over medium heat, combine the hot sauce, unsalted butter, kosher salt, garlic powder, and onion powder. Stir until the butter melts completely. Remove from heat.
- Make Chicken Filling: Add the shredded chicken to the sauce and stir until the chicken is evenly coated. Mix in the Greek yogurt and 1/4 cup of the shredded provolone or mozzarella cheese.
- Stuff the Peppers: Generously mound the buffalo chicken filling inside each bell pepper half.
- Add Cheese and Bake: Sprinkle the remaining 1/2 cup of shredded cheese evenly over the top of the stuffed peppers. Pour a small amount of water into the baking dish—just enough to barely cover the bottom to help soften the peppers during baking. Bake uncovered for 30-35 minutes, or until the peppers are fork-tender and the cheese has melted.
- Finish and Serve: Remove the dish from the oven. Top each pepper half with crumbled feta (or blue cheese) and chopped green onions. Serve hot, with additional Greek yogurt if desired.
Notes
- You can use any color of bell peppers, but red, yellow, or orange tend to be sweeter and milder than green.
- Use rotisserie or leftover chicken for a quick shortcut.
- To make ahead, assemble peppers up to a day in advance, cover, and refrigerate. Add cheese and bake when ready.
- The dish is naturally gluten free and lower in carbs, making it suitable for many dietary needs.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven or microwave.
Nutrition
- Serving Size: 1 pepper half
- Calories: 180
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 46 mg
